The Mollusk Murders

When I wiped the lipstick across the mirror, I tried to erase not just my

reflection, but the illusion of normalcy that

began to crumble the day I didn't get the job.

These are extraordinary.

This is exactly what we are looking for.

Roger is going to love you.

Really?

Of course. You're his type. Your compositions are perfect.

I've been in this business for a long time, and these is something special.

I don't know what to say.

Now I know that you're freelance, but I'll

need you to start full-time for our catalog.

Do you currently have any bookings?

Quite a few, but it's okay. I can reschedule them.

You are aware that this is more than 9 to 5.

However, in most cases, it's going to be all the weekends.

I'm fine with that. I live to work.

I'm extremely glad to hear that, because you will be

busy. We're putting out the catalog's online monthly.

No print?

Not practical in today's web-driven world.

I want you to start coming in this Monday.

Great. I look forward to it.

Good. Very good.

Oh well. I have to go. But you rest up. Have a great weekend.

This was a pleasure, Carol.

Mine. You will be great. I'll see you on Monday.

True sex. No way. You better get out of modeling.

Please tell me you got out of here.

Yeah. The guy was a sleazy model fucker.

Oh, and he smelled.

It's hard. It's really hard out there.

Show me dangerous.

That's it. That's it.

That looks good.

Think Catherine Tramiel from Basic Instinct.

Okay Okay.

Look dangerous.

They're all vultures. All of them.

Do you know Frank? Frank? Yeah, like Frank's at Amazon Studios?

Oh yeah. Yeah. What about him?

He screws all his models.

I wanted to get away with it.

Bring the knife up a little bit. That's it.

Look dangerous.

Convince me your threat.

Some of these new girls are fucking dumb.

He tried to proposition me. Really?

Mm-hmm. Let's just say it didn't work out so well for him.

Slay.

Look bad. That's it. That's it.

Nice.

You're a killer, honey.

A killer.

Yeah, I like that. I like that.

Sarah, what time Do I have you done for?

Two thirty.

Great. I'm not going to be long with Stacy.

Food's here.

Oh, my oysters are here.

Oysters?

Do that again.

Do what again?

With the oysters.

Hold it up to your mouth.

And then open your mouth a little bit. That's it.

Nice.

Stick your tongue out.

And now suck it back.

Beautiful.

Mm.

Faye, please have one.

No, it's okay.

Oh, come on. Try one.

My mother says I'm allergic to them.

Besides, they're supposed to make you go crazy.

Okay, that sounds like some old wives' tale.

Have you ever actually tried one?

No.

Then how do you know you're allergic?

Good point.

I think you should try one.

No, it's okay.

Oh, come on. Try one.

No, no, no.

Come on. I'll help you.

Trust me. It'll change you.

No.

Okay, come on. On the count of three.

One.

Two.

Three.

Wow.

Told you so.

Wow.

That was amazing.

Stacy, you're still here?

Yes.

You feel good about todays shoot, right?

Yeah, I thought it was great.

Thanks for doing it.

Okay.

You okay?

Yeah.

Okay, I gotta run.

See ya.

See ya.

That night, I had a dream.

I was about to enjoy a plate of oysters.

Suddenly, my nose just starts gushing blood,

splattering all over the oysters.

Amidst the confusion, I heard a voice say,

"I paid you on the shore."

Hello?

Hello Faye?

Good morning, Carol. I was just getting ready to head over.

Oh Dear, we have a problem.

What's the problem?

Unbenoumced to me Roger has decided to go with someone else.

Oh, I see.

Sorry darling. I really wanted you for this position.

Okay.

You take care now.

Okay, bye.

Hello, everybody.

Join me next time when I'm going to make something special.

It's the season of the Mollusk,

and what better way to celebrate it

by making this famous dish, the oyster Rockefeller.

This recipe is so simple you cannot gonna believe it.

So we're going to make a little food,

drink a little wine, and have a good time.

Don't forget to squash that button

and subscribe to my world of food.

Hey, it's the wacky chef.

This is what we're preparing today.

That's it. Nothing more.

Nothing less That's all I have for you.

Enjoy! Don't forget to like and subscribe,

or I'll find you!

Did you find everything you were looking for?

Yes, thank you.

Would you like a bag?

Sure, that'd be great.

Hello everybody, welcome back to Taste Trek Podcast.

Today we're navigating the thin line between being a true foodie

and slipping into the realm of the food snob.

It's a nuanced journey, so let's unpack what sets these two apart

and how the cherished culture of cuisine is now losing our authentic edge.

Being a foodie is all about passion and curiosity for food,

means diving into flavors, traditions, and stories behind of a dish.

The foodie seeks to understand and appreciate...

I love this.

Peas in a pod I tell you.

Put your heads together?

Yes, that's perfect right there.

Hold it there. Awesome.

How did you do meet anyway?

Well, it's kind of a funny story.

Not that funny.

It's funny.

I guess it is funny.

Tell her.

About a year ago, I got dragged to a party Thursday night

and blacked out.

I apparently made out with her.

Got her number, made her text me when she got home that night.

And I remember none of it.

And here we are.

Oh, and you guys are so happy.

The key to our relationship is persistence.

Yours.

Are you single?

Do you like Barolo?

Yes.

Good evening.

What can I get you to start?

An appertif?

Barolo.

Very well.

Would you like an appetizer?

No, no, we're ready.

We'll both take the crab. It's exquisite.

Perhaps.

Might I suggest a crisp blanc sau with the crab?

No, the Barolo is perfect for the dish.

Very well.

Yes, I changed my mind.

I'd like to have an appetizer, please.

The oysters.

Good choice.

And would you mind if I shucked myself?

What can shuck them for you?